Grilled Artichoke Hearts


2 lrg artichoke
1/4 cup freshly squeezed lemon juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh thyme
1 tablespoon finely chopped garlic
1 salt and pepper


Combine 1 quart cold water and lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. (While working, dip artichokes in lemon water frequently to prevent discoloration.)Cut off leaves flush with top of base and cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from base and stem of artichoke, being careful not to break off stem. Halve lengthwise and remove fuzzy center and any purple leaves.
In a medium bowl, whisk together oil, vinegar,1 1/2 tablespoons lemon juice, thyme and garlic. Add salt and pepper to taste.
Remove artichoke halves from lemon water, drain thoroughly, and add to marinade, tossing to make sure artichoke is coated with marinade. Cover with plastic wrap and refrigerate 1 hour.
Prepare grill and preheat to medium. Oil rack. Grill artichoke halves, turning occasionally with tongs, for 4 minutes or until tender and bronzed on all sides




2.0 servings


Monday, November 30, 2009 - 12:29pm



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